Braised Short Ribs

Three hours of nothing, and the best thing you will cook all winter.

⏱ 4 hr · medium · 🍽 serves 4

Ingredients

• 5 lb bone-in short ribs
• 3 tbsp neutral oil
• 2 onions, diced
• 3 carrots, diced
• 3 celery ribs, diced
• 6 garlic cloves
• 3 tbsp tomato paste
• 1 bottle dry red wine
• 4 cups beef stock
• 4 sprigs thyme
• 2 bay leaves
• Kosher salt and black pepper

Steps

1. Heat the oven to 300F. Season the ribs heavily and sear them hard in the oil on every side, in batches. Do not rush this.
2. Remove the ribs. Cook the vegetables 10 minutes, then the garlic and tomato paste 2 minutes.
3. Add the wine, scrape the bottom clean, and reduce by half.
4. Return the ribs with the stock and herbs. The liquid should come most of the way up but not cover them.
5. Cover and cook 3 to 3 1/2 hours until the meat gives completely to a fork.
6. Skim the fat and reduce the sauce on the stove until it coats a spoon.